A deeply flavoured Kashmiri lamb curry slow-cooked with warming spices and tomatoes.
Prep 20 min
Cook 90 min
Serves 4
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800 g
Diced lamb
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2
Onion
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5 cloves
Garlic
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1 tbsp
Ginger
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400 g
Chopped tomatoes
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150 g
Greek yogurt
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2 tsp
Paprika
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1 tsp
Ground cumin
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2 tsp
Ground coriander
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1 tsp
Garam masala
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1
Cinnamon stick
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2 tbsp
Oil
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1
Heat oil in a large heavy-based casserole dish over medium-high heat. Brown the lamb in batches to develop colour, then remove and set aside.
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2
Reduce the heat slightly and cook the sliced onions for 10 minutes until deeply golden and caramelised.
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3
Add garlic and ginger and fry for another minute until fragrant.
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4
Stir in paprika, cumin, coriander and garam masala, coating the onions completely in the spice mixture.
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5
Return the lamb to the pan and stir thoroughly so every piece is coated in spices.
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6
Add chopped tomatoes, yogurt and the cinnamon stick, stirring carefully until fully combined.
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7
Pour in enough water to just cover the meat and bring to a gentle simmer.
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8
Cover with a lid and cook slowly for 1 hour 15 minutes to 1 hour 30 minutes until the lamb becomes tender and the sauce rich and thick.
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9
Remove the cinnamon stick before serving with basmati rice or naan.